Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
Food Res Int. 2018 Dec;114:187-198. doi: 10.1016/j.foodres.2018.07.037. Epub 2018 Aug 3.
Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) is a combination of gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). GC-O-MS technique is a powerful tool to study food flavors and it has been widely applied for aroma and flavor analysis of various food items. In combination with different technologies, GC-O-MS can be applied to solve many flavor problems in the food industry such as quick mapping of aroma-active compounds, identification of key aroma-active compounds, cluster analysis based on the aroma-active compounds, relationship between odorants and sensory properties, and clarification of formation mechanism of important odorants. The newly proposed "molecular sensory science" concept (or sensory-directed flavor analysis) provides a much deeper research for the GC-O-MS application. Here, we have reviewed the operation, advantages and applications of GC-O-MS technique. Qualitative/quantitative analysis methods and sampling methods of aroma-active compounds have been described to introduce the different application areas of GC-O-MS. Case studies based on existing papers and our research have been discussed.
气相色谱-嗅闻-质谱联用（GC-O-MS）是气相色谱-嗅闻（GC-O）和气相色谱-质谱（GC-MS）的结合。GC-O-MS 技术是研究食品风味的有力工具，已广泛应用于各种食品的香气和风味分析。结合不同的技术，GC-O-MS 可应用于解决食品工业中的许多风味问题，如快速绘制香气活性化合物图谱、鉴定关键香气活性化合物、基于香气活性化合物的聚类分析、气味与感官特性之间的关系，以及阐明重要气味化合物的形成机制。新提出的“分子感官科学”概念（或感官导向的风味分析）为 GC-O-MS 的应用提供了更深入的研究。本文综述了 GC-O-MS 技术的操作、优点和应用。描述了香气活性化合物的定性/定量分析方法和采样方法，以介绍 GC-O-MS 的不同应用领域。讨论了基于现有论文和我们研究的案例研究。
